Distributable packaging unit with beer-type liquid

ABSTRACT

A distributable packing unit with a beer-type liquid whose ingredients are approximately 89-94 wt.-% water and approximately 3.0-5.5 wt.-% beer extract including bittern from hops and that has a CO 2  content of 1.5 g/kg liquid or less, with said beer-type liquid being stored in a tight, multi-layer transport and storage container that surrounds the liquid.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application claims the benefit of the filing date of PCT Application Serial No. PCT/EP2007/054726 filed by the present inventor on May 15, 2007.

The aforementioned PCT application is hereby incorporated by reference in its entirety.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

None.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to a beer-type liquid that could also be called an intermediate beer product, and which type is such that it can be delivered to restaurants, wholesale and retail businesses, for example, in containers that are suitable for storage, and to which carbon dioxide is added on site prior to consumption so that the beer-type liquid is made into a beer end product suitable for consumption.

2. Brief Description of the Related Art

A large part of brewery operations focuses on the smooth distribution of beer. Smooth operations usually are based on well-coordinated logistics processes for beer in bottles and beer in kegs. Beer produced in breweries, non-alcoholic beer or beer with a certain alcohol content, such as 2 vol-%, 4.5 vol-%, 5.5 vol-%, or more, usually is filled, in a consumable state, in kegs for bulk buyers such as restaurants and then is delivered to them. Kegs usually are barrel or cylinder shaped so that the use of the transport area of the delivery trucks is not optimized. Due to the CO₂ content the beer in the kegs is under pressure with the pressure being determined by temperature so that the transport of beer is classified as transport of hazardous material in some countries. The kegs that are usually made of stainless steel, wood or aluminum, increase the transport weight because they represent a considerable share of the weight of the total load. Since kegs represent considerable value for breweries, they are returned to them. The logistic efforts involved in cleaning kegs, removing damaged kegs and preparing them for refilling make up a large part of the activities in the filling area of a brewery. In addition, kegs are often stolen, which represents a significant financial loss for breweries.

This is why all breweries continually look to improve logistics. On one hand the goal is to avoid burdening the environment unnecessarily, and on the other hand the goal is to limit the logistical efforts of breweries. Up until now breweries focused on optimizing delivery routes, distribution channels and timing of the individual production steps.

SUMMARY OF THE INVENTION

An object of the invention is to provide a solution that facilitates the logistics process and at the same time meets the high expectations of the beer consumer in regard to taste and quality of the ready-to-drink beer.

In a preferred embodiment, the present invention is a distributable packaging unit. The unit comprises a tight, multi-layer transport and storage container and a beer-type liquid in the storage container. The beer-type liquid comprises approximately 89-94 wt.-% water and approximately 3.0-5.5 wt.-% beer extract. The beer extract comprises bittern from hops and has a CO₂ content of 1.5 g/kg liquid or less. In another embodiment, the CO₂ content is less than 1 g/kg liquid. In still a further embodiment, the CO₂ content is 0.5 g/kg or less. The container preferably inhibits oxygen diffusion and has a maximum oxygen permeability of 0.1 mg/month/liter container volume. In one embodiment, the packaging unit comprises composite material packaging. In another embodiment, the container comprises bag-in-box packaging. The container does not need to withstand high pressure values, and in a preferred embodiment does not withstand high pressure values. In a preferred embodiment, the oxygen content of the liquid is less than or equal to 1 mg/l. In another embodiment, the oxygen content of the liquid is less than or equal to 0.5 mg/l max. The liquid preferably is brewed from grain malt, hops, mash liquor and yeast and wherein the CO₂ produced during fermentation is removed using decarbonization.

Still other aspects, features, and advantages of the present invention are readily apparent from the following detailed description, simply by illustrating a preferable embodiments and implementations. The present invention is also capable of other and different embodiments and its several details can be modified in various obvious respects, all without departing from the spirit and scope of the present invention. Accordingly, the drawings and descriptions are to be regarded as illustrative in nature, and not as restrictive. Additional objects and advantages of the invention will be set forth in part in the description which follows and in part will be obvious from the description, or may be learned by practice of the invention.

BRIEF DESCRIPTION OF THE DRAWINGS

For a more complete understanding of the present invention and the advantages thereof, reference is now made to the following description and the accompanying drawings, in which:

FIG. 1 is a diagram of a container in accordance with a preferred embodiment of the present invention.

FIG. 2 is a diagram of a plurality of containers in accordance with a preferred embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

Although beer brewing looks back on a history that spans thousands of years, the invention embarks on a completely new path that not only is unknown to the experts but also has never been considered until being introduced by this invention. By reducing the CO₂ content to values below 1.5 g/kg liquid, all disadvantages associated with CO₂ pressure are eliminated. Nonetheless, taste, quality and flavor as well as other characteristics of the beer are fully maintained. This is different from the production and distribution of known beer concentrate in which not only the taste is modified but for which the advantages of the invention with regard to the reduction of transport and storage costs, etc., are not realized at all, as explained below. In the beer-type liquid according to the invention the beer is fully brewed and its ingredients are fully maintained. Only CO₂ is removed. The taste-forming ingredients remain in the beer-type liquid; even the mash liquor content remains unchanged.

By limiting the CO₂ content in the beer, it is no longer necessary to qualify the transport of beer-type liquid as a hazardous material transport. The containers in which the liquid is stored and transported no longer need to be resistant to pressure or only need to be minimally resistant to pressure and thus no longer are subject to statutory pressure container regulations concerning transport safety and storage conditions. According to one criterion, the upper CO₂ limit of the beer-type liquid is such that with an expected continuous temperature of the transported liquid, in particular on trucks, the set pressure limit, such as 0.5 bar, is not exceeded. For example, if the maximum temperature that is expected for the transported liquid on the load area of the truck is 50° C., an upper CO₂ limit of to 1.4 g per liter of intermediate beer product can be used.

In the beer brewing technology known up until now pressure tanks are used as so-called primary containers for storing beer with said tanks withstanding pressure of up to 2-4 bar. For transport purposes primary containers are pressure-resistant kegs, bottles and cans. All of these pressure-resistant containers are expensive containers that also require significant storage space. The present invention, on the other hand, is advantageous in that the beer-type liquid can be filled into any tight and multi-layer container 100, as shown in FIG. 1. Preferably this is composite material packaging (e.g. Tetra Pak®, Tetra Brik®, etc.) or bag-in-box packaging. As shown in FIG. 1, in the latter packaging the liquid 140 is in an inside bag 120 that is usually made of a foil composite material, which in turn is protected and surrounded by cardboard packaging 110. The inside bag made of foil composite material can be made of aluminum/HDPE or polyethylene in combination with ethylene vinyl alcohol/EVOH, for example. The bag has a closure 130 which preferably is such that it can be connected to a carbonator or a tap dispensing system so that the beer-type product can be removed from the container, carbonated and served. The closure preferably closes automatically so that the connection piece closes after the beer is drawn, e.g. by using a spring mechanism or a rubber membrane. The preferred packaging mentioned above is light-weight and can advantageously be stacked, as shown in FIG. 2, because it usually has a square shape. In addition, this type of packaging is inexpensive. It is only used once, which makes the transport of kegs back to the brewery, washing and storing obsolete. This is why the applicant's calculations show double-digit cost savings (Euro) per hectoliter beer compared to known keg containers.

Up until now it was simply unfathomable for breweries to ship out beer without CO₂, unless it was beer concentrate. With beer concentrate, also known as high gravity brewing among experts, beer is concentrated. This process also results in a loss of CO₂. The concentrate must be re-diluted and CO₂ must be added at the brewery or at a different beverage processing facility. Contrary to the present invention this re-diluted and carbonized beer that has a CO₂ content of approximately 3.5-7 g/kg that is customary for beer, again is filled into classic containers such as pressure kegs, bottles and cans and is distributed. Therefore, beer concentrate does not have the advantages of the present invention.

CO₂ content in beer contributes substantially to the consumability of beer and to the fact that beer is considered beer. However, it does not contribute substantially to the recognizability and assignability of beer to certain breweries. Experts consider beer to be a beverage that is comprised mostly of water, extract of the solubilized starch source that is used for brewing, often grains such as barley and hops with their diverse components, and may be alcohol and CO₂. The public expects beer to contain CO₂. The CO₂ is responsible for the formation of foam and the bubbling of the beverage. Beer is considered enjoyable when it has a CO₂ content of at least 3 g/kg. Beers without pressure application, i.e. beer that is brewed without counter pressure, contains at least 3 g/kg CO₂. The customary beers that are brewed with counter pressure contain approx. 5-7 g/kg CO₂, depending on the brand of beer. A beer-type liquid with a CO₂ content of below 3 g/kg is not considered consumable by the experts. This is why there are diverse efforts in brewing, storing and filling technology to obtain the desired CO₂ content during brewing and to maintain the CO₂ that is found in the finished beer without any loss following brewing.

According to the invention a distributable packaging unit with a beer-type liquid is provided. The beer-type liquid is a liquid that has all customary ingredients of beer but has a reduced CO₂ content of 1.5 g/kg liquid or less. Preferred is a CO₂ content below 1 g/kg liquid, especially 0.5 g/kg or even less. The beer-type liquid is not a beer concentrate but rather “finished” beer with reduced CO₂ content. Consequently, the ingredients of the beer are at least approximately 89-94 wt-% water and approximately 3.0-5.5 wt.-% beer extract, including bittern from hops. Preferably the beer-type liquid is brewed with grain malt, hops, mash liquor and yeast and the CO₂ that is generated during fermentation is removed using decarbonization. The beer-type liquid is in a tight, multi-layer transport and storage container that surrounds the liquid. The subject of the invention differs from the state of the art in this aspect as well. The containers such as kegs and bottles used up until now are single-layer containers. One advantage of multi-layer containers is the fact that a high degree of density can be accomplished with low weight.

Since the beer-type liquid is “normal” beer with the exception of the CO₂ content, it can be made from fully brewed beer in which the CO₂ content is reduced from 5-6 g/kg, for example, by using a suitable method. Prior to consumption CO₂ is added to the beer-type liquid, e.g. at the tap dispensing system at a restaurant or bar immediately prior to drawing the beer. Carbonizing increases the CO₂ content to the customary content of 5-6 g/kg and turns the beer-type liquid into beer.

The invention realizes substantial advantages. The costs for filling, storing and transporting beer are reduced sharply. It is even possible to ship via mail or package delivery service. This is especially advantageous for smaller breweries because it allows them to service a larger distribution and customer base. The logistics costs are kept low and delivery distances can be long without having to deal with long delivery routes and times or having to increase the number of delivery vehicles.

Adding CO₂ during drawing means that fresh, consumable beer of excellent quality is made available every time. Characteristics that are typical for breweries are preserved. Especially in spatially restricted and/or mobile locations, for example on ships, the advantages of the invention can be fully utilized by customers. The packaging with beer-type liquid can be stored easily and requires little space. No special measures are necessary since there is no or only very little pressure due to the low CO₂ content. Nonetheless the beer that is drawn is of the best quality. It was even found that the re-carbonated, ready to be consumed beer develops a fine, creamy foam with a high degree of stability that beer connoisseurs value. Furthermore, the invention is especially advantageous for small breweries with only low beer production since there are no costs associated with expensive keg filling and cleaning facilities.

Another surprising effect was found following the first tests with the beer-type liquid of the present invention. The quality of the draft beer was even better compared to customary keg beer. It was found that even after long storage time, for example 3 or 4 weeks in a tapped storage container, the germination index in the beer itself was still considerably lower than in beer from kegs that remain connected to a similar tap dispensing system over the same period of time. This surprising effect will motivate restaurant and bar owners to purchase beer in large containers and not in bottles and to draw beer using tap dispensing systems. In the current system of offering keg beer using tap dispensing systems, restaurant and bar owners only took advantage of keg beer offers from a brewery if they could expect to empty a complete keg within a matter of only a few days. If it took longer to empty a keg, restaurant and bar owners were concerned about the explosive increase in microbes, especially in the tap dispensing system, which impacts the taste and spoils the beer. This is why beer brands that are not mainstream usually are offered in bottles, although the customers would prefer to have a draft beer.

The container in which the beer-type liquid is stored preferably inhibits oxygen diffusion. Especially preferred is that the container have a maximum oxygen permeability of 0.1 mg/month/liter container volume. Beer is a liquid that is sensitive to oxygen and whose quality suffers due to oxidation processes. This is why the container is as oxygen-proof as possible. Furthermore, the oxygen content of the liquid does not exceed 1 mg/l liquid, especially 0.5 mg/l. This is how, together with a low degree of oxygen permeability of the container, the liquid can be stored for long periods of time without any loss of quality due to oxidation.

According to a preferred embodiment, the container is not resistant to high pressure or is not resistant to pressure at all. A container that is not resistant to high pressure is one that withstands overpressure up to 0.5 bar. Even a very low CO₂ content generates overpressure in a closed system with increasing temperatures. This is why the container that is to be filled must withstand certain minimum pressures. The above value is based on the consideration that with a CO₂ content of approx. 1 g/kg and a temperature of approx. 40° C., no CO₂ escapes from the liquid at all. Starting with a temperature of approx. 80° C., pressure of approx. 0.5 bar is applied. Consequently, the CO₂ content of 1.5 g/kg max. according to the invention guarantees safety even at higher temperatures during transport. Ultimately it is decisive that the container that is used is not subject to any pressure container regulations. This is important because this means there are no safety requirements that would result in higher costs.

The beer-type liquid is not, as explained above, in a pressure container that is subject to the pressure container regulations or similar statutory requirements, but rather is filled into any container that is suitable for foodstuffs, provided this container meets the main requirement, which is that is must enclose a liquid, must be tight and have multiple layers, and must be suitable as a transport and storage container. Especially preferred examples are composite material packaging and bag-in-box packaging.

The foregoing description of the preferred embodiment of the invention has been presented for purposes of illustration and description. It is not intended to be exhaustive or to limit the invention to the precise form disclosed, and modifications and variations are possible in light of the above teachings or may be acquired from practice of the invention. The embodiment was chosen and described in order to explain the principles of the invention and its practical application to enable one skilled in the art to utilize the invention in various embodiments as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims appended hereto, and their equivalents. The entirety of each of the aforementioned documents is incorporated by reference herein. 

1. A distributable packaging unit comprising: a tight, multi-layer transport and storage container; a beer-type liquid in said storage container, said beer-type liquid comprising: approximately 89-94 wt.-% water; and approximately 3.0-5.5 wt.-% beer extract, said beer extract comprising bittern from hops, wherein said beer extract has a CO₂ content of 1.5 g/kg liquid or less.
 2. A distributable packaging unit according to claim 1 wherein said CO₂ content is less than 1 g/kg liquid.
 3. A distributable packaging unit according to claim 2, wherein said CO₂ content is 0.5 g/kg or less.
 4. A distributable packaging unit according to claim 1 wherein said container inhibits oxygen diffusion.
 5. A distributable packaging unit according to claim 4 wherein the container has a maximum oxygen permeability of 0.1 mg/month/liter container volume.
 6. A distributable packaging unit according to claim 1 wherein said container comprises composite material packaging.
 7. A distributable packaging unit according to claim 1 wherein said container comprises bag-in-box packaging.
 8. A distributable packaging unit according to claim 1 wherein the container does not withstand high pressure values.
 9. A distributable packaging unit according to claim 1 wherein an oxygen content of the liquid is less than or equal to 1 mg/l.
 10. A distributable packaging unit according to claim 1 wherein an oxygen content of the liquid is less than or equal to 0.5 mg/l max.
 11. A distributable packaging unit according to claim 1 wherein said liquid is brewed from grain malt, hops, mash liquor and yeast and wherein the CO₂ produced during fermentation is removed using decarbonization. 